Great Smokies Medical Center of Asheville

Dietary Sources of Yeast and Mold

There are thousands of species of these members of the Fungi family. Many of them are used in culturing foods, or tend to grow on certain foods that are listed here. The following words suggest yeast or mold content: fermented, cultured.

Dietary Sources of Yeast and Mold:

* Any fermented product
* Vinegar and the many foods that it is contained in (pickles, olives, mayonnaise, ketchup, salad dressings, steak sauce, etc.)
* Soy sauce
* Sauerkraut
* Beer and wine
* Whiskey, brandy, gin, rum, vodka
* Root beer
* Fruit juices, unless freshly squeezed at home
* All cheeses
* Sour cream and buttermilk
* Cream cheese
* Mushrooms
* Cantaloupe (particularly prone to mold overgrowth)
* B-Vitamins (not a direct source, but are cultured from yeast)
* Flours and any other food enriched with B-Vitamins
* Baked goods leavened with bakers yeast: Breads, croissants, coffee cakes, pumpernickel, yeast breads, pastries
* Many crackers
* Breaded foods
* Dried fruits (apricots, raisins, currants, figs, prunes, pineapple, papaya, etc.
* Root vegetables, especially their peelings
* Malt-made from fermented barley and is many beverages and cereals
* Aged steaks
* Leftovers-even if mold is not visible
* Any food with obvious mold growth
* Peanuts (they grow underground and have fungal aflatoxins)
* Pistachios
* Molasses
* Commercially raised meat and fowl that have received antibiotics (derived from molds)

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